Smoking steak questions

[rseitz55]

This is the first time I'm smoking steak. Each steak is about a pound. I would like to know what is a good temp for the smoker to be set and how long I should cook them for and if I should wrap them. Thanks for the help in advance.

 

[rseitz55]

Really no help at all LMFAO

 

[chef jimmyj]

Small steaks,under 2" thick, don't get smoked/cooked properly at smoker temps below 400°f. The meat gets smoke flavor but is pale gray. If you try to smoke then sear they get over cooked. Best way to go, especially this time of year, is Cold smoke at 40° for a couple hours,then sear on a screaming hot grill or Cast Iron pan. Search Reverse Searing for lots of techniques guy's have used successfully...JJ

 

[rseitz55]

Thanks JJ I have always wanted to buy a cold smoker this will give me an excellent excuse LOL

 

[Braz]

This has worked for me, using beef tenderloin (filet mignon):
Chill steaks in freezer for ~20 minutes
Get smoker to around 250F, smoke with wood of your choice (I like mesquite)
Salt/pepper the steaks and put in the smoker with a temp probe in the steaks
Pull the steaks when the IT is 100F and let rest while the grill (or skillet) comes up to HOT (450-500F)
Sear steaks to desired doneness (125F = rare, 130F = MR, 135 = M).

 

[noboundaries]

I'm a pure grill guy when it comes to steaks. I'll do what I call a "smoky grill" by putting smaller wood chunks in the charcoal baskets before I add the hot charcoal. Then I sear on both sides with the lid on, then over to the indirect side with the lid on until my desired IT is reached.

Tri tip, which is like a 3 lb sirloin steak, is about the only steak-like meat I'll smoke these days, but I always finish with a reverse sear. Not a fan of grey looking meat.

 

[Co4ch D4ve]

Here is my steak technique...

• Set steaks on the counter and apply spices. I use Paul Prudhomme’s Blackened Redfish Magic.
• Start a chimney full of charcoal.
• Dump charcoal in cooking chamber opposite the chimney. Close lid and allow to come up to temp.
• Place steaks in cool side of cooking chamber and drop a couple of hickory chunks on coals.
• Smoke for 20 minutes. Not sure of the temp. I’ll check next time.
• Move steaks over to the grate over the coals to finish. This adds the char & grill marks.
• Remove from grill and rest with a pad of butter on top.

Ribeyes are my cut of choice. This technique produces a medium rare steak with a great texture, smoke flavor as well as a grilled crust.